Toki Beef Bulgogi Quesadilla with Gochujang Sauce

Step By Step

How To Make It

1. 01. Heat a skillet over medium heat. Coat with veggie oil and add the beef, saute for 1-2 minutes. Add ½ cup of Toki BBQ sauce and continue cooking, stirring frequently to mix in the sauce to brown the meat on all sides, about 8 minutes. While the meat cooks, prepare the sauce.
2. 02. In a small bowl, whisk together 2 tbsp Toki BBQ Sauce, gochujang, honey, garlic and ginger until smooth. Use a few tablespoons of water to thin the sauce out if needed. Set aside and assemble the quesadillas.
3. 03. Lay 2 large flour tortillas flat and sprinkle ½ the mozzarella cheese over one half of each tortilla. Top the cheese with bulgogi beef, followed by the kimchi then sprinkle the remaining cheese on top. Fold each tortilla in half.
4. 04. Heat the butter in a large skillet over medium heat. Cook the quesadillas until golden and crisp on the bottom, about 7 minutes. Then carefully flip and cook until golden on the other side and the cheese is fully melted, another 3-4 minutes. Transfer to a cutting board and let sit for a minute before slicing into wedges. 
5. 05. Drizzle with the gochujang sauce and top with cilantro and scallion. Serve with more gochujang sauce on the side.